Tuesday, April 30, 2013
I don't cook fish very often, but fresh halibut was on sale a few weeks ago and then swordfish the week after and I couldn't resist. I've never cooked swordfish myself, but it turned out really well.
The fish was beautiful to begin with and this preparation is fairly simple. I cooked it in a skillet with a little oil, then topped it with tomatoes, capers and a balsamic brown butter sauce. It was amazing! The dish was sweet and savory and I loved the texture of the swordfish steak (it's more firm than your typical fish). Everything came together quickly too. I definitely recommend picking up some swordfish if you see it on sale at a reputable fish market.
Cook's Note: I only cooked 3 steaks, but made the full sauce recipe. The extra sauce was delicious on mushroom ravioli the next day.
Swordfish with Balsamic Brown Butter Sauce
From Bon Appetit (Sept 2000 issue)
Yield: 6 servings
1/2 cup (1 stick) unsalted butter
3 Tbsp balsamic vinegar
1 Tbsp honey
1 Tbsp Dijon mustard
Salt and Pepper, to taste
6 (6 oz) swordfish steaks (each about 3/4 inch thick) Mine were bigger so I just cooked them a tad longer
Salt and Pepper
2 Tbsp drained capers
3 tomatoes, chopped
Simmer butter in heavy medium saucepan over medium heat until deep golden brown, swirling pan occasionally, about 6 minutes. Remove from heat. Whisk in vinegar, honey and mustard. Season sauce with salt and pepper to taste.
Brush fish with oil and sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add 3 swordfish steaks. Saute just until opaque in center, about 4 minutes per side. Transfer to plates and tent loosely with foil to keep warm. Repeat with remaining fish. Whisk sauce over low heat to rewarm if necessary. Spoon sauce over fish. Sprinkle with capers and tomatoes.
Monday, April 15, 2013
Last year I talked about Bakin' Bacon and how it's the cleaner and quicker method to cook bacon for a crowd. Well I tested this theory with sausage patties as well, and it worked great. I love not having to clean grease splatter from my stovetop! The method is easy, I started with a hot oven and finished them off in the broiler to get them brown and crispy.
Sausage Patties in the Oven
Rimmed Baking Sheet
Preheat the oven to 425 F. Line a baking sheet with foil and arrange the patties on the sheet so they are not touching each other (use a second sheet pan if needed). Bake the sausage for 10 minutes, then flip each patty and rotate the baking sheet back to front. Bake for 10 more minutes, then broil for 3-4 minutes until the sausage is browned to your preference.